Bunny Carrot Cakes & Cookies
Bunny Carrot Cakes & Cookies requires around 1 hour and 20 minutes from start to finish. One portion of this dish contains approximately 6g of protein, 24g of fat, and a total of 480 calories. This recipe serves 24. 616 people found this recipe to be flavorful and satisfying. It works well as a dessert. A mixture of chocolate frosting, spice cake mix, sugar cookie dough, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Easter Bunny Carrot Cake, Bunny & Chick Cookies, and Easter Bunny Cookies are very similar to this recipe.
Instructions
In a large bowl, beat cookie dough and flour until combined. On a lightly floured surface, roll out dough to 1/4-in. thickness.
Cut out bunny ears with floured 3-in. cookie cutters. Reroll remaining dough; cut out 1-1/2-in. carrots.
Place 1 in. apart on ungreased baking sheets.
Bake at 375° for 6-8 minutes or until firm.
Let stand for 2 minutes before removing to wire racks to cool.
In a large bowl, combine confectioners' sugar, meringue powder and warm water. Beat on high speed with a portable mixer for 10-12 minutes or on low speed with a stand mixer for 7-10 minutes until peaks form. Tint 1 cup icing pink, 1/4 cup orange and 1/4 cup green. Cover frosting with damp paper towels or plastic wrap between uses.
Pipe white outlines on bunny ears; thin remaining white icing slightly with water. Fill ears with thinned icing; let stand 30 minutes. Pipe orange outlines on carrots; fill in centers.
Pipe greens carrot tops, sprinkle with colored sugar. Pipe 3 orange lines on each carrot. Using pink icing, pipe inside of bunny ears.
Let dry at room temperature for several hours or until firm.
Prepare cake batter according to package directions. Fold in carrots and cinnamon.
Fill paper-lined muffin cups half full.
Bake at 350° for 18-23 minutes or until a toothpick inserted near the center comes out clean.
Remove from pans to wire racks to cool completely.
In a microwave, melt baking chocolate; stir until smooth. Cool to room temperature.
In a large bowl, beat cream cheese and butter until light and fluffy. Beat in cooled baking chocolate and lemon juice until smooth.
Generously frost each cupcake with about 1/4 cup cream cheese icing. Just before serving, add bunny ears, candy-coated sunflower kernels for eyes and nose. Pipe a smile with chocolate frosting.
Recommended wine: Cream Sherry, Madeira, Prosecco
Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.